I love this recipe. Creamy cauliflower blended with sauteed leeks, garlic, chipotle chiles and smoked paprika for a bit of heat & smoke, perfect for lunch or an easy dinner paired with salad and good bread. Just what I want when the nights are chilly. I keep it light with vegetable or chicken stock and nut milk (almond or coconut) instead of heavy cream. There is just a touch of Parmigiano-Reggiano for flavor and richness without adding a ton of calories. Delicious, healthy, spicy... It just doesn't get better than that. Enjoy the soup!
Smokey Cauliflower Soup with Parmigiano-Reggiano
6 main dish servings
extra virgin olive oil
1 large leek, chopped
2 stalks celery, chopped
3 garlic cloves, chopped
1 large head cauliflower, cut into florets
1 chipotle chili pepper, chopped
1 tsp smoked paprika
4 cups (approx) organic vegetable or chicken stock (or homemade)
1/4 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup almond or coconut milk
1/2 cup chopped green onions or chives
In a large stockpot, saute leek and celery in 2 tbsp olive oil until softened. (about 6 minutes over medium-high heat) Add garlic and cook for another minute. Add cauliflower, chipotle, paprika and small pinch each salt and pepper. Saute for 5 minutes, stirring occasionally. Add enough stock to cover vegetables. (you may not need all 4 cups). Bring to a boil, cover and reduce heat to medium-low. Simmer for 30 minutes, or until vegetables are very tender.
Using an immersion blender, puree soup until very smooth. (Alternatively, you can process in batches in a processor or blender but be careful as the soup is very hot). Stir in the cheese and milk and continue cooking until cheese is melted. (about 5 minutes). Add additional stock or milk if soup is too thick.
Taste and adjust seasonings if necessary. Serve in large bowls topped with a drizzle of best quality extra virgin olive oil, additional shredded cheese and a sprinkling of chives.
Additional cauliflower recipes you may enjoy:
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